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Wherever you go in Vietnam, you will find
fried bananas. They are eaten hot, straight from the pan, as a quick and
tasty sweet snack. More elaborately, they might be combined with one of
the lovely French-style ice creams, such as creamy, pandanus-flavored kem,
which is rather like vanilla ice-cream, or toasted coconut kem. The
Vietnamese are fortunate enough to have a number of different types of
banana to choose from, and the local beer makes the tastiest batter for
coating the fruit.
Ingredients :
Serves 4
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4
1
bowl
1/2
teaspoon
For
the batter
115
g
2.5
ml
45
ml
150
ml
150
ml
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Ripe
but firm sweet bananas
Vegetable
oil, for deep
frying, add more if required
Caster
(superfine) sugar, for sprinkling
Plain
(all-purpose) flour
Baking
powder
Caster
(superfine) sugar
Water
Beer
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Method
:
-
To
make the batter, sift the flour with the baking powder into a bowl.
-
Add
the sugar and beat in a little of the water and beer to make a smooth
paste.
-
Gradually
beat in the rest of the water and beer to form a thick batter. Leave
to stand for 20 minutes.
-
Peel
the bananas and cut them in half crossways and in half again,
lengthways. Pour enough oil for deep frying into a wok
or a heavy, shallow pan.
-
Cook
the bananas in batches, so they don't stick together in the pan.
-
Dip
each one into the batter, making sure it is well coated, and slip it
into the hot oil.
-
Use
tongs or chopsticks for turning and make sure each piece is nicely
crisp and golden all over.
-
Drain
the fried bananas on kitchen paper and sprinkle them with sugar.
-
Serve
immediately.
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FOODOFVIETNAM.COM